dahi vada

dahi vada

Dahi vada/ North Indian Dahi Vada

Dahi vada is a classic North Indian snack, urad dal fritters/ medu vada is soaked in creamy yogurt sauce and topped with spicy and or sweet chutneys. In the southern part of India dahi vada is eaten for breakfast as well.

This all time favorite snack to many Indians are sold at every part of India, a famous street side food and loved by everyone irrespective of the age.


In this recipe I have used spicy chutney to top the dahi vada, mostly in northern part of  India dahi vada is  topped with sweet tamarind chutney. There are three steps in making dahi vada, first step is to make the medu vada. Second step is to the yogurt and tempering ready. The third is to soak the medu vada in creamy yogurt and top it with the chutney.




  • Urad dal/ Uzhunnu parippu/ Skinned black gram- 200 gms
  • Onion– 1 medium, chopped
  • Curry leaves – 1 sprig
  • Green chilly – 2Tsp, chopped
  • Whole black pepper corns- 1 Tsp
  • Salt to taste
  • Oil for frying
  • Yogurt – 200 ml
  • Coconut oil – 1 Tbsp
  • Mustard seeds – 1 Tsp
  • dry chilly – 2 pcs


  1. Wash and soak urad dal overnight or at least for 3 hours.
  2. Grind the urad dal in a food process to a coarse paste. Add water little at a time while grinding to make sure that the batter does not become watery.
  3. Remove and transfer it to a  mixing bowl.
  4. Add chopped onion, green chilly, curry leaves, black pepper corns and green chilly.
  5. Mix well using a spoon or with your hands for about 1 minute. Make sure that all the ingredients are mixed well.
  6. Cover the mixture and refrigerate for 10 minutes. Refrigerating the batter will help to get the vada the desired  shape.
  7. Heat oil in a kadai or frying vessel.
  8. Remove the batter from the refrigerator and make small balls of lemon size
  9. Flatten it slightly and put a whole in the middle and slide it into the hot oil.
  10. While sliding it into the oil you need to be mindful about the fact that the hot oil can splash on you.
  11. When one side is cooked, flip the vada and cook the other side as well.
  12. Don’t over crowd the frying vessel as this can cause the vada to deform it’s shape.
  13. In a bowl, beat yogurt to a creamy consistency, set aside.
  14. To make the tempering, heat coconut oil, splutter mustard seeds first and then add curry leaves and dry chilly.
  15. To make the dahi vada- arrange the medu vada in a container and pour the yogurt over it.
  16. Let the medu vada soak in the yogurt for 2-3 minutes.
  17. Before service top the dahi vada with spicy chutney and the tempering.


Bone Appetite & Happy Cooking!



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